In a bowl, mix together the coconut butter(melted), coconut flour, shredded coconut, Raspberry jello mix, and beetroot powder.
Once well mixed, use a cookie dough scoop to scoop out the mixture into balls and place on a parchment paper lined sheet pan.
Stick the balls in the fridge to harden. Then melt the chocolate chips and coconut oil together for drizzling over the Raspberry balls.
Take the freeze dried raspberries and crumble over top the chocolate drizzle. (you will probably have to do them a couple at a time because if you wait too long the chocolate will harden and the raspberries won't stick.)
You can store them in the fridge and take them out to get more to room temperature when your ready to enjoy them
